Featured photo by Ken Gagne!
It’s only 46F! <shiver> I dressed for the 50’s and knew that I would be in the car most of the way, anyway. ….but I sat in the car long enough to chill through and I feel like an ice cube! At least the wind has died down. Last night on the paper route we were dancing all over and there was a *lot* of debris on the road. Now, it’s running at about 5mph in town and in the low teens on the beaches. We got 7/10 of an inch of yesterday and a full inch today. 1/3 of which came down in the few hours after midnight. Whee!
Yesterday started way late, of course. Tempus worked on a project that I’m trying to get done so I can hand it off this weekend. (Yes, I’m going to be out of town….) After he got that done he ran out to the store and then came back to make supper. I was arguing with the computer and working on the newsletters. I was filling in files and the computer kept bouncing offline and slowing down and I have no idea why…. I finally re-started it.
Tempus finally took off for Newport a bit after 9pm, did the shopping and started bagging papers. He was on his way at 11:45 and picked me up at about 3:30, after I had been sorting pictures all evening. I’ve been trying to find some that I know I should have, but weren’t in the regular files. Well, I now know that they’re not in the picture files on the main computer, so next is the files on the backup drive.
It had been raining steadily, getting heavier as the evening turned into morning. By the time I got picked up a 1/3 of an inch of rain had come down since midnight. We got in at 7am. The run was slow because of the rain, wind and downed wood. Today we’ve gotten up late…and too early at the same time, but we have to get some things done before we head back home.
A Ken Gagne photo from 4/18/16
Today’s plant is Kinnikinnick, Arctostaphylos uva-ursi. It is used medicinally for urinary tract complaints, as a “poverty food”, and as a smoking herb, known for giving visions. Magickally it is used for ceremonies. Add to sachets designed to increase psychic power. Full article here:http://en.wikipedia.org/wiki/Arctostaphylos_uva-ursi More inhttp://en.wikipedia.org/wiki/Bearberry
Today’s Feast is Yuri’s Night, a modern festival created in honor of the first true space flight. It was on April 12th in 1961 at the height of the space race. It is supposed to raise awareness of space science. Yuri Gagarin was the man who flew the Vostok in a full orbit of our planet. Ironically, he was killed in a MIG accident in 1968, leading to all kinds of interesting conspiracy theories. More here: http://en.wikipedia.org/wiki/Yuri%27s_Night . and more on Gagarin here: http://en.wikipedia.org/wiki/Yuri_Gagarin
The shop opens 11am-6pm Thursday through Monday, although we’re there a lot later most nights. Need something off hours? Give us a call at 541-563-7154 or Facebook or email at firstname.lastname@example.org If we’re supposed to be closed, but it looks like we’re there, try the door. If it’s open, the shop’s open! In case of bad weather, check here at the blog for updates, on our Facebook as Ancient Light, or call the shop.
Love & Light,
Today’s Astro & Calendar
Full Moon – The day of the day before and day after the true Full Moon. “And better it be when the moon is full!”! Prime time for rituals for prophecy, for spells to come to fruition, infusing health and wholeness, etc. A good time for invoking deity. FRUITION Manifesting goals, nurturing, passion, healing, strength, power. Workings on this day are for protection, divination. “extra power”, job hunting, healing serious conditions Also, love, knowledge, legal undertakings, money and dreams. God/dess Aspect: Mother/Abundance/Kingship – – Associated God/desses: Danu, Cerridwen, Gaia, Aphrodite, Isis, Jupiter, Amon-Ra. Phase ends on 4/12 at 11:08pm. Waning Moon Magick – From the Full Moon to the New is a time for study, meditation, and magic designed to banish harmful energies and habits, for ridding oneself of addictions, illness or negativity. Remember: what goes up must come down. Phase ends at the Tide Change on 4/26 5:16am. Waning Gibbous Moon – Best time for draining the energy behind illness, habits or addictions. Magicks of this sort, started now, should be ended before the phase change to the New Moon. – Associated God/dess: Hera/Hero, Cybele, Zeus the Conqueror, Mars/Martius, Anansi, Prometheus. Phase ends at the Quarter on 4/19 at 2:57am.
Mars, just a trace redder than Aldebaran, is approaching the Pleiades. It’ll pass closest to the lower left of them April 19–21.
Right after dark, the Sickle of Leo stands vertical high in the south. Its bottom star is Regulus, Leo’s brightest. Leo himself is walking horizontally westward, with the Sickle forming his front leg, chest, mane, and part of his head.
Saturn (magnitude +0.4, in Sagittarius) rises around 1 or 2 a.m. and glows highest in the south by early dawn, upper right of the Sagittarius Teapot. Redder Antares (magnitude +1.0) twinkles 19° to Saturn’s right.
Goddess Month of Columbina runs from 3/20 – 4/17
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14
Runic half-month of Ehwaz, 3/30-4/13 – Ehwaz, the horse; time of partnership between humans and Nature, as between rider and horse. Nigel Pennick, The Pagan Book of Days, Destiny Books, Rochester, Vermont, USA, 1992, p. 55
©2017 M. Bartlett, Some parts separately copyright
Celtic Tree Month of Fearn/Alder, Mar 18 – Apr 14. Fern (FAIR-n) Alder – The common alder (Alnus glutinosa (L.) Gaertner) is common along lowland rivers, where it grows with aspens, poplars, and willows. Like willows, alders sprout from stumps. This allows them to regenerate after heavy flooding. In protect sites they may grow to 20 m (65 feet) tall. Their leaves are more blunt-tipped than most North American alders, which look more like the grey alder (A. incana (L.) Moench). This species is more common in the mountains of Europe, and is not restricted to moist soils. Like ashes, European alders are not widely cultivated in North American (they are often sold as black alders), but several native species are. Alder wood is said to resist rotting when it is wet, and was the wood of choice for pilings in many regions. Alders are members of the Birch family (Betulaceae).
Tides for Alsea Bay
Day High Tide Height Sunrise Moon Time % Moon
/Low Time Feet Sunset Visible
W 12 High 1:46 AM 7.8 6:37 AM Set 7:42 AM 99
~ 12 Low 8:18 AM 0.0 7:58 PM Rise 9:34 PM
~ 12 High 2:27 PM 7.0
~ 12 Low 8:19 PM 1.6
Affirmation/Thought for the Day – Talk to people that you have never talked to before and actually listen
~ The best way to earn respect is to respect yourself: Some may continue to grumble about you, but they’ll respect you while they’re grumbling. – Kerr Cuhulain
~ The danger of civilization, of course, is that you will piss away your life on nonsense. – Jim Harrison
~ The first half of life is learning to be an adult—the second half is learning to be a child. – Pablo Picasso
The greatest discovery of my generation is that a human being can alter his life by altering his attitudes of mind. William James.
Again the blackbirds sing; the streams
Wake, laughing, from their winter dreams,
And tremble in the April showers
The tassels of the maple flowers. – John Greenleaf Whittier (1807–92)
Beltaine Bread – http://www.chroniclesofavalon.com/beltane2003print.html
Popular in Cornwall and Wales. A rich, sweet, light colored bread, with red flecks of saffron; the stamens of crocus flowers. Saffron is strongly associated with sex and fertility; red the color of passion and lust. Great for handfasting too.
2 cups warm milk
2 pkgs. yeast
2/3 cup honey
5-6 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup butter
2 pkgs. (1/2 tsp.) saffron
- Proof yeast in warm milk.
- Mix dry ingredients, cut in butter with pastry knife.
- Mix in yeast starter and eggs, knead and let rise until doubled.
- Punch down and divide into two buttered pans.
- Let rise, preheat oven to 350o.
- Bake for 40-50 minutes.
IRISH SODA BREAD http://www.unc.edu/%7Ereddeer/recipe/rec_beltain.html
1 1/2 cups All-purpose flour — unbleached, enriched
1 1/2 cups Whole wheat flour — stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375.
In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2″ loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.
Beltane Cake I – http://www.chroniclesofavalon.com/beltane2003print.html
1 1/2 cups milk
1 cup oats
1/2 cup butter
1/2 tsp. sea salt
2 cups brown sugar
1 tsp. vanilla
1 1/3 cup unbleached white flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. cloves
- In a saucepan, heat milk with oats, butter and 1/2 tsp. sea salt.
- Cook until thickened.
- Let stand until room temperature.
- Mix in 2 cups brown sugar, 2 eggs and 1 tsp. vanilla.
- Add the unbleached white flour, baking soda, tsp. cinnamon, ginger and cloves.
- Bake in a well-greased 9X13 pan at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes up clean.
- After cooling to room temperature cover tightly until serving.
- Top of cake may be decorated with powdered sugar.
Note – This cake is even better if baked the day before it is eaten.
Garden Goddess Cake
Categories: Ritual Foods
[Note: source unknown]
Note: This is a three layer cake, made with three batters. The bottom layer, carrot, represents the garden’s growth underground. The second layer is zucchini, which representing the earth’s surface. The top level is apple, honoring the trees which connect earth with the (whipped cream) sky.
Cake layer ingredients:
8 ounces Organic Valley European Style Cultured Butter, melted 2 cups
all-purpose flour (may substitute spelt or wheat flour) 3/4 cup
unrefined organic sugar
1/2 cup Organic Valley Nonfat Dry Milk Powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3 Organic Valley Grade A Extra Large Brown Eggs
1-1/2 teaspoons vanilla extract
Mix one of the following into batter for each layer:
1 cup carrot, grated
1 cup zucchini, grated
1 cup apple, grated
Filling between the layers:
1/2 cup honey (local wildflower if available)
4 oz Organic Valley European Style Cultured Butter, softened
12 ounces Organic Valley Neufchatel Cheese, softened
16 ounces Organic Valley Heavy Whipping Cream, chilled
1/2 teaspoon vanilla extract
2 tablespoons (or to taste) Maple Valley Organic Maple Syrup
D I R E C T I O N S
To prepare: Preheat oven to 325F. Lightly grease three 9-inch cake pans (with 1-1/2″ sides). Line bottom of the pans with waxed paper and lightly grease the paper. Please don’t skip this step, if the cakes stick, it throws the whole experience off a bit.
Sift together the dry ingredients: flour, sugar, Organic Valley Nonfat Dry Milk Powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg, into a large mixing bowl.
You’ll do this step for each of the cake’s three layers:
In a medium sized mixing bowl whisk together the wet ingredients: 1 Organic Valley Extra Large Egg, 1/3 cup wildflower honey, 1/3 cup melted Organic Valley European Style Cultured Butter, 1/2 teaspoon vanilla extract, and 1 cup of grated carrot, apple or zucchini. Optional ingredients (raisins, pecans, almonds, chocolate chips, etc.) may be added if desired. (Raisins and pecans make an excellent addition to the carrot layer!) For best results, do not add more than a total of 2/3 cup of optional ingredients, total, per layer.
Mix together 1-1/3 cup dry ingredients with 1 batch of the wet ingredients. Mix until well combined and pour into the prepared cake pan. Repeat the process with each combination of wet ingredients (carrot, zucchini, apple) until cake pans are ready for the oven. Set timer for 45 minutes and arrange pans on the middle rack. Be conscious of where each layer is placed, as once fully baked, they look similar. About midway through the baking time, re-position pans to promote uniform browning.
While the cakes are baking, in a medium mixing bowl, blend together softened Organic Valley Neufchatel Cheese, Organic Valley European- style Cultured Butter, and wildflower honey with an electric mixer, until smooth. Set aside, as this will be used in between the cooled cake layers.
To make the topping: Pour 1 pint Organic Valley Heavy Whipping Cream into a pre-chilled mixing bowl. Using an electric mixer set on the highest speed, whip to perfection while slowly adding 1/2 teaspoon vanilla extract and maple syrup to taste.
Check on the cakes: Rotate positions after 20-25 minutes to ensure even cooking. Bake until toothpick inserted into the center comes out clean and cakes pull away from the sides of pans, about 45-50 minutes. Cool in the pans, placed on racks for 15 minutes. Turn out cakes onto cooling racks and allow them to cool completely. Please note: Cakes can be made a day in advance. Wrap tightly in plastic and store at room temperature.
To assemble: Place the carrot layer on a beautiful platter. Spread with 1/2 of the cream cheese frosting, and place the zucchini layer on top. Spread the rest of the frosting atop the zucchini layer. Top with the apple cake layer. For immediate service: Apply the maple whipped cream to entire cake in decorative swirls. If planning on reserving cake for later: Apply whipped topping immediately prior to service, as whipped cream tastes best fresh! If you prefer you can skip the whip, and triple the recipe of cream cheese filling for frosting.
Silliness – Signs and Notices – Road sign seen on the island of Cyprus. (translation of the Greek): ‘Caution: Road Slippery from Grapejuice’